Recipes

1 Cup uncooked farro
1 1/8 tsp Olive Cart Michigan Flake Sea Salt
1/4 Cup Olive Cart Orchard Peach Balsamic
1 Tbsp honey
pinch of black pepper
2 Tbsp Olive Cart California Arbequina Olive Oil
2 Cups shredded roasted chicken
1 1/2 Cups fresh sweet cherrie ( about 20) pitted and halved
1/2 cup sliced almonds, toasted
1/4 Cup chopped fresh mint.

Combine farro, 3 cups water and 1/2 tsp of salt in a medium lidded pot. Bring to a boil, reduce heat to a low simmer, cover and cook 50 minutes or as per package directions. Drain and pour into a bowl. Meanwhile, whisk together 2 Tbsp of the cherry balsamic, the honey, 1/8...

3 Tbsp Olive Cart Rosemary Olive Oil
2 Tbsp Olive Cart Lambrusco Vinegar
2 Sun dried Tomatoes, chopped
2 garlic cloves, chopped
1/2 tsp Olive Cart Michigan Flake Sea Salt
1/4 tsp black pepper
1 lb boneless pork tenderloin, cut into 1 inch pieces
1 lb small red, white and purple potatoes ( about 1inch diameter)
2 sweet red peppers, cored, seeded, and cut into 1 inch pieces
3 summer squash (about 3/4 lb) halved lengthwise and cut into 1/2 inch moons

Whisk together olive oil, vinegar, sundried tomatoes, garlic, 1/4 tsp salt, 1/8 tsp bepper. Place pork and 2 Tbsp of oil and vinegar mixture in a reasealable plastic...

1 large head of cauliflower
3-4 cups of water
3 cloves of peeled garlic
1/4 cup chopped onions
2 Tablespoon Olive Cart Blend Olive Oil (or your favorite Olive Cart Origin EVO oil)
1/2 cup vegan parmesan cheese

Cut into pieces and wash cauliflower. In a large sotckpot cook cauliflower for about 30 minutes in water with garlic. Saute onions in olive oil until translucent. Add cooked onions to cauliflower. Cauliflower is ready when all the begetables are tender. Drain liquid and puree in a blender or food processor. Add small amounts of liquid until creamy. Toss with our favorite pasta and sprinkle with vegan parmesan...

1/4 Cup Olive Cart California Picual Olive Oil
7 cloves garlic chopped
1 can (28oz) crushed tomatoes
15 leaves of fresh basil chopped

On medium heat, cook the garlic in the olive oil. do not let it turn brown. If it does burn discard both oil and garlic and start over. Add the chopped tomates and basil. Simmer for 45 minutes. Season with salt and pepper to taste.

Additional variations:

Artichoke Marinara: Add 1 can chopped artichokes packed in water
Roasted Red Pepper Marinara: Add 1 roasted, pureed red pepper
Black Olive and Garlic : add chopped black olives or olive paste to taste.

1lb Fresh Rainbow Trout Fillet
1 Cup finely chopped pecans
1 stick unsalted butter, divided
salt & pepper
2 Tbsp Olive Cart Organic Olive Oil

Sauce
1/2 stick butter
1/4 Cup Olive Cart Orange White Balsamic Vinegar
1/2 tsp dill

Wash trout and pad dry. Cut into 2-3 serving size pieces. Season with salt and pepper then coat flesh side of filets with pecans, pressing nuts into fish and set aside. Gently melt 1/2 stick of butter in a small sauce pan and add Olive Cart Orange White Balsamic Vinegar and dill. DO NOT BOIL SAUCE. just swirl it to blend and keep warm. Heat a non-stick skillet to Med-Hi heat and meld 2 Tbsp...

1 stick unsalted butter for pans
3/4 Cup unsweetened cocoa powder, Dutch preferably
1 1/2 Cups all purpose flour
1 1/2 Cups Sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 Large eggs
3/4 Cup Buttermilk
3/4 Cup warm water
3 Tablespoons Olive Cart Toasted Walnut Oil
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Butter two 8 inch round cake pans ( 2 inches deep), dust with cocoa powder. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until jsut combined. Raise speed to medium and add eggs, buttermilk, water, vanilla and Olive...

1 Bunch Kale, washed, torn, and spun dry
1/2 Cup dried cranberries
1/4 Cup toasted pine nuts

Dressing
1-2 lemons juiced
1/2 tsp Salt
1 Tbsp Olive Cart Slow Roasted Garlic Oil

combine everything into a large Ziploc bag and mrinate overnight. Kale will turn a beautiful color from the lemon juice.

1 Cup Olive Cart Slow Roasted Garlic Olive Oil
1/2 Cup Olive Cart Parmesan Artichoke Blend Seasoning
2-10 oz packages oyster crackers

Combine all ingredients except crackers and mix well. Pour over oyster crackers and toss to coat evenly. Bake at 250 degrees F for 1 hour or until crisp, stirring frequently. Store in airtight container